MALAYSIAN CREAMY CHICKEN AND POTATOES CURRY
This a spicy Malaysian dish and yet creamy that goes well with rice or bread.
2 inches cinnamon stick
1 star anise
2 cardamom pods
Stalk of curry leaves
SPICE B – coarsely pound in pestle and mortar
5 shallots (40grams)
2 garlic cloves (15grams)
3 inches of ginger (15 grams)
SPICE C – MIX INTO PASTE
2 tbsp chilli powder
3 tbsp coriander powder
1 tsp turmeric
2 tsp cumin powder
1/2 cup of water
1 whole chicken cut to preferred size
250 ml thick coconut milk
3 medium potatoes - quarter
2 plum tomatoes - quarter
100 ml single cream - optional
3 tbsp vegetable oil
Handful of corriander leaves.
*Heat oil in a pan and fry Spice A
*Once it starts to splutter put in SPICE B. Fry till slightly dry and fragrant.
*Put in SPICE C and keep stirring careful not to burn the mixture. Keep the heat
slightly low. Add some water if necessary. Fry for 1 minute.
*Now add in the chicken and potatoes. Stir to mix and now add in the coconut milk.
*Add in the salt. Let it boil, then turn the heat to low and let it
simmer for 20 minutes till potatoes soften and chicken is cooked.
*Salt to taste. If it is too spicy for your taste add in the cream.
* Throw in a handful of coriander leaves and turn off the heat.